Review on Enhanced SEO: Kyocera Advanced Ceramic Revolution 7-inch Professional Chef's Knife with Black Blade by Jake Larson

These knives are fine. They are sharp but brittle; easy to clean but difficult to use. This is my third and it will be my last. Pros: Really sharp Stays sharp for a long time Easy to clean Nice looks Cons: Fragile Can't be used in the same way as a steel chef's knife Weightless, odd in hand doesn't get into food When I first got it I hated it. It is feather light and the handle is very thin. When you are used to knives made of thicker steel, there is no balance when cutting. Funnily enough, my discomfort with using it led me to explore cutting techniques and I found myself holding knives incorrectly my entire life. Instead of clamping the handle like before, I now clamp the blade where it meets the handle. After this change, the knife has become more comfortable to use, although the weight still leaves something to be desired. I broke my first knife cutting a turkey. I don't blame the knife. I was in a bind and people were hungry, but the last bird was supposed to snap off the tip of the knife. The second left dozens of chips in the melon. This time I blamed the knife. My third is fine so far, but I'm honestly tired of all the worries and thoughts that come with using it. Chopping garlic is the biggest problem. Use a metal knife or try a ceramic knife. Now I'm taking risks because I'm tired of using two knives for one job. Verdict: Only buy it if you're trying to impress friends with cool gadgets that basically work. But if you're a seasoned chef who wants a knife that does everything you need to do and lets you focus on the task at hand, stick with Stahl.